Ingredients:
1 (16 ounce) packages angel food cake mix
2 tablespoons powdered sugar
1 (8 ounce) cartons reduced-fat strawberry yogurt
1 (1 ounce) package sugar-free instant vanilla pudding mix
3 drops red food coloring
2 cups reduced-fat whipped topping
fresh strawberries, leave whole or slice ( to garnish)
additional reduced-fat whipped topping
Directions:
Line a 15x10x1″ baking pan with waxed paper.
Prepare cake according to pkg. directions.
Pour batter into prepared pan.
Bake at 350F for 15-20 minutes or until cake springs back when lightly touched.
Cool for 5 minutes.
Turn cake onto a lint-free kitchen towel dusted with powdered sugar.
Gently peel off waxed paper.
Roll up jelly-roll style in the towel, starting with a short end.
Cool on a wire rack.
In a bowl, whisk yogurt, pudding mix and food coloring, fold in whipped topping.
Unroll cake, spread filling evenly over cake to within 1/2″ of edges.
Roll up.
Wrap and freeze.
*Remove 30 minutes before slicing.
Plate with additional whipped topping and sliced fresh strawberries.
Servings: 8-10
Time preparation: 15 min.
Time total: 35 min.